Step 1

Blend up the tomatoes, harissa, a tin of drained chickpeas, red peppers, tomato purée and 2 tbsp of tahini. Start with less harissa, if you prefer less heat.

Step 2

Blend until smooth, then transfer to a saucepan to heat through. Drain the other tin of chickpeas and add them to the pot. Fill the tomato tin with water and pour it into the pot.

Step 3

Use a fork or a potato masher to mash up the chickpeas a little. They should have a chunky texture and some can still be whole. Season well with salt and pepper. Make sure the soup is heated through well.

Step 4

To serve, drizzle more tahini and harissa over the top, a sprinkle of sesame seeds and parsley.